The Umbrian town of Norcia is, among other distinctions, so famous for the skill of its pork butchers and the quality of their products that the term norcineria throughout Italy designates a shop that purveys pork and pork specialties of the highest quality—and nothing else. This is one of the memorable pork dishes that I discovered in Umbria recently. And though there are no sausages better than those made by an Umbrian Norcino in his hometown, this will be wonderful with any good-quality sweet sausage available in yours. The name—Sausages in the Skillet with Grapes—describes the ingredients and cooking method perfectly. Just keep in mind that the cooking here is slow and gentle, not high-temperature grilling as one usually does with sausages.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.